Try to DIY: Let’s have a delicious, self-made and self-roasted coffee, free of caffeine using locally collected acorns from oak trees. It is the ideal drink for the woodman or women in the workshop or out on the land of the northern forests. A little step to more self-sustainability.
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- Why to soak it in water?
In oak wood and acorns there are tannins, a bitter stuff the tree uses to keep eaters away. Animals who eat acorns can sniff the ones where there is less tannin and so avoid the others. We can't, but we can get rid of most tannins by soaking in water. For coffee it can be good to keep some of them as they contribute the bitterness to the coffee taste. We can choose how bitter we want our coffee by soaking more or less long and often according to taste. Some experience will be gained with time.
- Will their be some acorns left for the animals?
Oh yes, there will be - do not worry for this.
- Could you put the recipe in words?
Collect acorns when they easily drop from the tree. Storage them for a while, till they are brownish and uneven before peeling. Now the seed has loosen from the shell and it is much easier to separate both. Soak in water 3-4 times over night and change the water in between. Cut the acorns into small pieces. I tried with a old school coffee-mill but did not make good experience with it. Now i use or a knife or if i have bigger amounts a kitchen mixer. Than roast them in a old-school cast-iron pan. At least until there is now steam coming to make sure it is dry. Then, it depends on your taste, how deep you want to roast it. Storaging is best in a glass in fridge or for longer time airtight in freezer.
I prefer it made in my espresso machine but imagine that also other coffee machines do good results.
So, enjoy a cup!
Негізгі бет Тәжірибелік нұсқаулар және стиль Woodworker's Coffee - grown in North
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